JP2920514B2 - How to soften octopus meat - Google Patents
How to soften octopus meatInfo
- Publication number
- JP2920514B2 JP2920514B2 JP9020006A JP2000697A JP2920514B2 JP 2920514 B2 JP2920514 B2 JP 2920514B2 JP 9020006 A JP9020006 A JP 9020006A JP 2000697 A JP2000697 A JP 2000697A JP 2920514 B2 JP2920514 B2 JP 2920514B2
- Authority
- JP
- Japan
- Prior art keywords
- individual
- octopus
- treated
- seconds
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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- Meat, Egg Or Seafood Products (AREA)
Description
【0001】[0001]
【発明の属する技術分野】本発明は、生蛸を添加物等を
一切使用しないで軟らかい肉質に加工し、またこの状態
で保存も食することもできる蛸の肉質軟化方法に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for softening octopus meat, which can be processed into soft meat without using any additives or the like, and which can be preserved and eaten in this state.
【0002】[0002]
【従来の技術】生蛸は水揚げした後5〜6時間以内に処
理しないと肉質が硬くなって食用に適さなくなるという
性質がある。このため、従来は生蛸を食用に適した状態
で保存するために次のような工程の処理を行っている。
(1)水揚げした後速やかに生蛸を頭部および適宜の本
数の足に捌き、内蔵を除去する。以下このように捌いた
頭部および足の各々を個体という。このようにして個体
を形成し、この個体を洗浄して泥や砂等を除去する。
(2)洗浄した個体を明礬水に10〜15分間浸漬す
る。(3)次に、塩を加えた溶解水中で個体を撹拌機等
により揉んで溶解水を浸透させる。(4)個体を水洗い
し、塩を添加した100℃に近い温度の温水で15〜1
8分間煮る。(5)最後に、煮込んだ個体を吊下げて送
風機等を用いて冷却する。2. Description of the Related Art Unoccupied octopus has a property that if it is not treated within 5 to 6 hours after landing, the meat becomes hard and unsuitable for edible use. For this reason, conventionally, the following process is performed in order to preserve the raw octopus in a state suitable for consumption.
(1) Immediately after landing, the raw octopus is loosened on the head and an appropriate number of feet to remove the internal organs. Hereinafter, each of the head and feet handled in this manner is referred to as an individual. An individual is thus formed, and the individual is washed to remove mud, sand, and the like.
(2) The washed individual is immersed in alum water for 10 to 15 minutes. (3) Next, the solid is rubbed with a stirrer or the like in the dissolved water to which the salt has been added, and the dissolved water is permeated. (4) The individual is washed with water, and salt is added with warm water at a temperature close to 100 ° C for 15 to 1
Cook for 8 minutes. (5) Finally, the boiled individual is suspended and cooled using a blower or the like.
【0003】[0003]
【発明が解決しようとする課題】生蛸は上述した各工程
に従って短時間内に処理しないと肉質が硬くなってしま
うため、水揚げ後の作業は作業員にとって極めて重労働
であり、作業員の大きな負担になっている。また、明礬
水の濃度が濃かった場合や温度が高過ぎた場合、或は煮
込み時間が長すぎた場合には、皮が剥けてしまったり吸
盤が取れてしまうために商品として出荷できないという
問題がある。このため、煮立てない状態で15〜18分
間煮なければならないため、明礬水の濃度管理、煮込む
温度および時間の管理等の作業が極めて面倒である。更
に、上記処理の後冷凍して保存しているが、解凍して調
理すると水っぽく、しかも歯切れの悪い状態になるとい
う問題がある。そして、上述した処理を行っても硬さが
残るために歯切れが悪く、高齢者や歯或は咀嚼力の弱い
人は蛸を食するのを敬遠しているのが現状である。If raw octopus is not processed in a short time according to the above-mentioned steps, the meat becomes hard, and the work after landing is extremely hard work for the worker, and a heavy burden on the worker. It has become. Also, if the concentration of alum water is too high, the temperature is too high, or if the boiling time is too long, the skin cannot be shipped as a product because the skin peels off or the suction cup is removed. is there. For this reason, since it is necessary to boil for 15 to 18 minutes without boiling, operations such as concentration control of alum water, management of temperature and time for boiling, and the like are extremely troublesome. Furthermore, after the above-mentioned processing, it is frozen and stored, but there is a problem that when thawed and cooked, it becomes watery and crisp. In addition, even if the above-described processing is performed, the hardness remains, so that the crispness is poor, and at present, elderly people and people with weak teeth or chewing ability are not allowed to eat octopus.
【0004】本発明は上述した従来技術の諸欠点に鑑み
本発明者が鋭意研究した結果なされたもので、処理工程
が少なく、処理方法も簡単であり、しかも、添加物を一
切使用しないで肉質を軟らかい状態で長期間保持するこ
とができ、また冷凍、解凍を繰り返しても水っぽくなら
ない蛸の肉質軟化方法を提供することを目的とする。The present invention has been made as a result of intensive studies by the present inventors in view of the above-mentioned drawbacks of the prior art, and has a small number of treatment steps, a simple treatment method, and a meat quality without using any additives. It is an object of the present invention to provide a method for tenderizing octopus meat which can be kept in a soft state for a long period of time and does not become watery even after repeated freezing and thawing.
【0005】[0005]
【課題を解決するための手段】上述した課題を解決する
ために構成された本発明の手段は、(1)生蛸を頭部お
よび複数本の足に捌き、内蔵を除去して個体に形成し、
この個体を洗浄する前処理工程、(2)前記工程により
処理した個体を冷凍する冷凍工程、(3)前記工程によ
り処理した冷凍個体を解凍した後、90〜95℃の範囲
の温水に該個体の大きさに応じて3〜8秒間浸して加熱
する加熱工程、(4)前記工程により処理した加熱個体
を冷却する冷却工程、(5)前記工程により処理した冷
却個体を30〜50分間煮込む煮込み工程、とからな
る。Means of the present invention configured to solve the above-mentioned problems are as follows: (1) Separating a raw octopus into a head and a plurality of legs, removing a built-in octopus, and forming an individual into an individual And
A pretreatment step of washing the individual, (2) a freezing step of freezing the individual treated in the above step, and (3) thawing the frozen individual treated in the above step, and then placing the individual in warm water in the range of 90 to 95 ° C. A heating step of immersing for 3 to 8 seconds in accordance with the size of the heating, (4) a cooling step of cooling the heated solid treated in the above step, and (5) a simmering of the cooled solid treated in the above step for 30 to 50 minutes Process.
【0006】そして、前記加熱工程においては、重量3
00gの個体は3秒間、重量900gの個体は8秒間を
目安として前記温度範囲の温水に浸すことにより、軟ら
かい上質の肉質に処理することができる。In the heating step, weight 3
By immersing the individual with a weight of 00 g for 3 seconds and the individual with a weight of 900 g for approximately 8 seconds in warm water in the above temperature range, the meat can be processed into soft, high-quality meat.
【0007】[0007]
【発明の実施の形態】以下、本発明の実施の形態を詳述
する。先ず、水揚げした生蛸を頭部と適宜の本数の足に
捌き、内蔵を除去して個体に形成する。この個体を洗浄
して泥、砂等を除去する。この洗浄には海水を使用すれ
ばよい。以上が前処理工程で、この工程は従来から行な
われているものである。次に、洗浄した個体を頭部と足
に選分けてマイナス約30〜40℃の温度で冷凍する
(冷凍工程)。Embodiments of the present invention will be described below in detail. First, the landed fresh octopus is separated into the head and an appropriate number of legs, and the organ is removed to form an individual. This individual is washed to remove mud, sand and the like. Seawater may be used for this washing. The above is the pretreatment step, which has been conventionally performed. Next, the washed individuals are sorted into heads and feet and frozen at a temperature of about minus 30 to 40 ° C. (freezing step).
【0008】次に、冷凍した個体を水道水等の水に浸し
て解凍した後、90〜95℃の温水に個体を極く短時間
浸ける加熱処理を行なう(加熱工程)。この時間は材料
の大きさによる。目安として1個の個体の重量が300
gの小さいもので3秒間、1個の個体の重量が900g
の大きいもので8秒間とし、この時間の範囲は極めて重
要である。然る後、速やかに個体を水に浸漬して冷却す
る。この水には水道水を使用すればよく、特に冷水にす
る必要はない(冷却工程)。冷却した後は水切りを行な
う。Next, after the frozen individual is immersed in water such as tap water and thawed, a heat treatment of immersing the individual in warm water of 90 to 95 ° C. for a very short time is performed (heating step). This time depends on the size of the material. As a guide, the weight of one individual is 300
The weight of one individual is 900g for 3 seconds with small g
And 8 seconds, the range of which is extremely important. Thereafter, the individual is immediately immersed in water and cooled. Tap water may be used as this water, and it is not particularly necessary to make the water cold (cooling step). After cooling, drain water.
【0009】個体を冷却したら、100℃の沸騰水でそ
の大きさに応じて約30〜50分間煮込む(煮込み工
程)。この煮込の際にはゆっくり撹拌して水温を均一に
保っておくとよい。煮込む時間を短くすると個体の肉質
は硬めにすることができ、煮込む時間を長くするほど軟
らかくすることができるが、煮込み時間は上記の時間内
が適当でありこの時間内で適宜調整することにより、所
望の肉質の個体に処理できる。しかも、従来技術におけ
る煮込み工程では煮込む時間が長い程肉質が硬くなって
皮が剥けたり吸盤が取れたりするするが、本実施の形態
においては煮込む時間が長くても皮が剥けたり吸盤が取
れたりしないので、商品の歩留まりが極めて高い。ま
た、この煮込段階で沸騰水に塩あるいは醤油を添加して
味付けを併せて行なってもよい。煮込んだら、長期保存
のために冷凍する。After the individual is cooled, it is boiled in boiling water at 100 ° C. for about 30 to 50 minutes depending on its size (boiling step). It is advisable to keep the water temperature uniform by stirring slowly during the boiling. By shortening the simmering time, the meat quality of the individual can be made firmer and softer as the simmering time is lengthened, but the simmering time is appropriately within the above time and by appropriately adjusting within this time, The desired meat quality can be processed. Moreover, in the conventional cooking process, the longer the cooking time, the harder the meat becomes and the skin peels off or the suction cup is removed. In the present embodiment, even if the cooking time is long, the skin peels or the suction cup is removed. No, the product yield is extremely high. In addition, salt or soy sauce may be added to boiling water at this stage of boiling to add seasoning. Once cooked, freeze for long-term storage.
【0010】本実施の形態による方法は上述の如くであ
るが、前処理した個体を一旦冷凍する冷凍工程を行なっ
た後、解凍して90〜95℃の温水に個体の大きさ(重
量)に応じて所定時間である3〜8秒間浸す加熱工程を
行なうことが実施の形態の重要点であり、温度が低くて
も高過ぎても、また浸す時間が短くても長過ぎても望ま
しい軟らかさにすることはできない。実施の形態による
処理方法によって得られた個体は従来方法によるものと
色合において殆ど同じである。[0010] The method according to the present embodiment is as described above, but after performing a freezing step of freezing the pretreated individual once, defrosting the individual into warm water at 90 to 95 ° C to reduce the size (weight) of the individual. It is an important point of the embodiment that a heating step of dipping for 3 to 8 seconds corresponding to a predetermined time is performed, and the softness is desirable if the temperature is too low or too high, or if the dipping time is too short or too long. Can not be. Individuals obtained by the processing method according to the embodiment are almost the same in color as those obtained by the conventional method.
【0011】現在のところ、蛸の肉質の軟らかさを数値
等で客観的に評価できる手段は知られていないので、本
実施の形態の方法によって軟化処理した蛸の肉質の軟ら
かさを的確に表現することは困難である。しかし、本実
施の形態方法により軟化処理した個体を例えば1口サイ
ズのブロック状にカットして食した場合、容易に噛み切
ることができるが、従来方法により保存処理して同サイ
ズにカットした個体は噛み切ることが不可能であり、本
実施の形態方法によれば蛸を軟らかい肉質状態に処理で
きることが確認できた。At present, there is no known means for objectively evaluating the flesh softness of the octopus by numerical values or the like. Therefore, the flesh softness of the octopus softened by the method of the present embodiment is accurately expressed. It is difficult to do. However, when the individual softened by the method of the present embodiment is cut and eaten, for example, in the shape of a block of one bite, the individual can be easily bitten off. It was impossible to cut off the octopus, and it was confirmed that the octopus could be processed into a soft meaty state according to the method of the present embodiment.
【0012】また、本実施の形態の方法によって軟化処
理した個体は、従来方法により処理した蛸と異なって、
解凍後も水っぽくならず、しかも歯切れのよい肉質を保
持していることが確認できた。しかも、冷凍、解凍を繰
り返した場合、従来方法により処理した個体は間違いな
く水っぽくなってしまうが、本実施の形態による方法で
処理した個体は味、および歯ざわりが殆ど変わらないこ
とが確認できた。The individual softened by the method of the present embodiment is different from the octopus treated by the conventional method,
It was confirmed that it did not become watery even after thawing, and that it retained crisp meat quality. In addition, when freezing and thawing were repeated, the individual treated by the conventional method definitely became watery, but it was confirmed that the individual treated by the method of the present embodiment hardly changed in taste and texture.
【0013】[0013]
【発明の効果】以上詳述した如く本発明の方法は構成し
たから、下記の諸効果を奏する。 (1)従来技術の処理方法により得られた蛸の個体と比
較して、明らかに軟らかい肉質にすることができる。 (2)加熱工程においては、重量300gの個体は3秒
間、重量900gの個体は8秒間を目安として前記温度
範囲の温水に浸すことにより、軟らかい上質の肉質に処
理することができる。 (3)本発明方法により処理した蛸の個体は長期保存の
ために冷凍状態にするが、従来技術の場合と異なって解
凍して調理した場合に軟らかさを保持しており、しかも
水っぽくならず歯切れのよい極めて上肉質の状態で食す
ることができる。また、冷凍、解凍を繰り返しても水っ
ぽくならないし、歯ざわりも変わらない状態で保存でき
る。 (4)明礬水に浸漬する作業、および塩水の中で揉む作
業は必要ないので、作業工程を少なくすることができ、
作業能率の向上および作業員の負担軽減を図ることがで
きる。 (5)本発明の方法によれば、蛸本来の味を損なうこと
なく軟化処理することができ、しかも煮込み時間を調整
することにより肉質を硬めにも軟らかめにもすることが
できる。 (6)本発明の方法によれば、水揚げ直後の処理として
は前処理工程と冷凍工程を行なえば足りるから、従来技
術による処理工程と比較して作業量は大幅に減少し作業
員の負担を軽減できる。 (7)上記6と同じ理由により、水揚げ直後の作業を大
幅に減少できるし直ちに保存できるから、海の凪やしけ
に拘らず煮蛸を出荷することが可能であるので、市場に
安定供給することができる。Since the method of the present invention has been constituted as described in detail above, the following effects can be obtained. (1) Compared to the individual octopus obtained by the processing method of the prior art, the octopus can be made clearly softer. (2) In the heating step, an individual weighing 300 g is immersed in warm water within the above-mentioned temperature range for about 3 seconds and an individual weighing 900 g for about 8 seconds so that the meat can be processed into soft, high-quality meat. (3) The octopus individuals treated by the method of the present invention are kept frozen for long-term storage, but unlike the prior art, they retain their softness when thawed and cooked, and do not become watery. It can be eaten in a crisp and very high quality state. In addition, it does not become watery even after repeated freezing and thawing, and can be stored without changing the texture. (4) Since it is not necessary to immerse in alum and knead in salt water, the number of working steps can be reduced.
It is possible to improve work efficiency and reduce the burden on workers. (5) According to the method of the present invention, the meat can be softened without impairing the original taste of the octopus, and the meat quality can be hardened or softened by adjusting the cooking time. (6) According to the method of the present invention, it is sufficient to perform the pretreatment step and the freezing step as the treatment immediately after landing, so that the amount of work is greatly reduced as compared with the treatment step according to the prior art, and the burden on the workers is reduced. Can be reduced. (7) For the same reason as in 6 above, the work immediately after landing can be greatly reduced and can be stored immediately, so that it is possible to ship boiled octopus regardless of the calm of the sea and the stable supply to the market. can do.
Claims (2)
して個体に形成し、この個体を洗浄する前処理工程、
(2)前記工程により処理した個体を冷凍する冷凍工
程、(3)前記工程により処理した冷凍個体を解凍した
後、90〜95℃の範囲の温水に該個体の大きさに応じ
て3〜8秒間浸して加熱する加熱工程、(4)前記工程
により処理した加熱個体を冷却する冷却工程、(5)前
記工程により処理した冷却個体を30〜50分間煮込む
煮込み工程。1. A method of softening octopus flesh comprising the following steps: (1) A raw octopus is separated into a head and a plurality of feet, a built-in is removed to form an individual, and a pretreatment step of washing the individual is performed. ,
(2) a freezing step of freezing the individual treated in the above step, (3) after thawing the frozen individual treated in the above step, 3 to 8 in warm water in the range of 90 to 95 ° C. depending on the size of the individual. A heating step of immersing for 2 seconds and heating; (4) a cooling step of cooling the heated solid treated in the above step; and (5) a boiling step of simmering the cooled solid treated in the above step for 30 to 50 minutes.
の個体は3秒間、重量900gの個体は8秒間を目安と
して前記温度範囲の温水に浸すようにしてなる請求項1
記載の蛸の肉質軟化方法。2. In the heating step, the weight is 300 g.
2. An individual having a weight of 900 g is immersed in warm water of the temperature range for approximately 3 seconds, and an individual having a weight of 900 g is approximately 8 seconds.
An octopus tenderization method as described.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9020006A JP2920514B2 (en) | 1997-01-17 | 1997-01-17 | How to soften octopus meat |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9020006A JP2920514B2 (en) | 1997-01-17 | 1997-01-17 | How to soften octopus meat |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH10201450A JPH10201450A (en) | 1998-08-04 |
JP2920514B2 true JP2920514B2 (en) | 1999-07-19 |
Family
ID=12015050
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP9020006A Expired - Lifetime JP2920514B2 (en) | 1997-01-17 | 1997-01-17 | How to soften octopus meat |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2920514B2 (en) |
-
1997
- 1997-01-17 JP JP9020006A patent/JP2920514B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH10201450A (en) | 1998-08-04 |
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